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<blockquote data-quote="You" data-source="post: 274723" data-attributes="member: 514"><p>Steve Rinella has inspired me to take rib meat and not be so gosh darned picky overall. Think about it, I usually like each and every type of ring sausage I've tried from a processor and we all know they aren't trimming much of anything off. Don't get me wrong, my meat ends up being fairly red. I have 25lbs of ready-to-grind trim off my buck's fronts and some miscellaneous trim. On the other hand, this first-cutting yielded about 7lbs of discard. To this I will add 25lbs of pork butt and make a 50lb batch of ring sausage. I expect around 45lbs from the back quarters, back straps, and some more miscellaneous trim. Due to the larger muscle groups, this meat will be cleaner/redder by default and much of it will be left whole and/or used for jerky. So overall I expect to yield about 70lbs of meat off of a 2 year old buck. I'm still slow though as I think it took me about 2 hours last night to do what I did thus far and I expect to spend another 2 hours tonight finishing the job.</p></blockquote><p></p>

[QUOTE="You, post: 274723, member: 514"] Steve Rinella has inspired me to take rib meat and not be so gosh darned picky overall. Think about it, I usually like each and every type of ring sausage I've tried from a processor and we all know they aren't trimming much of anything off. Don't get me wrong, my meat ends up being fairly red. I have 25lbs of ready-to-grind trim off my buck's fronts and some miscellaneous trim. On the other hand, this first-cutting yielded about 7lbs of discard. To this I will add 25lbs of pork butt and make a 50lb batch of ring sausage. I expect around 45lbs from the back quarters, back straps, and some more miscellaneous trim. Due to the larger muscle groups, this meat will be cleaner/redder by default and much of it will be left whole and/or used for jerky. So overall I expect to yield about 70lbs of meat off of a 2 year old buck. I'm still slow though as I think it took me about 2 hours last night to do what I did thus far and I expect to spend another 2 hours tonight finishing the job. [/QUOTE]

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